10/21/09

Great Service, Home cooking at its best!

by Kitty Stone

Elegant atmosphere, just like being in the Shaker Museum but with great food. The wait staff was really friendly and the owner even greeted us a the door and took us to our table. Beats a chain restaurant any day. You can usually find coupons on the website that will save you on dinner. oldeshakerinn com

• Pros: Super nice service and friendly folks
• Cons: none:)

05/02/08

FANTASTIC EXPERIENCE

by Joni9952

I've been here 5 times with all different people and everyone was always very happy with the delicious food, great service and wonderful atmosphere. It is one of my most favorite restaurants in the Capital District. My only regret is not having found this restaurant sooner. Their cranberry walnut salad dressing is to die for! Daily special are not only delicious and fresh, like all their dinners are presented perfectly. Never been disappointed. People that had bad reviews here have to be miserable and want everyone to be, or new restaurant owners that don't like the big competition. This restaurant is supurb!

• Pros: Excellent food and service
• Cons: I haven't found any cons yets.

04/04/08

Good For Gramma's Cooking!~

by FarrahAshline

This is the kind of place you take your grandparents to: they will enjoy the homestyle type of cooking, the traditional decor and cozy fireplace. The prices are very fair and the service was friendly and fast. Overall I'm always satisfied whenever I stop by for their salmon with peach butter and wild grain rice and salad.

4 stars!~

Farrah Ashline

10/22/07

Horrific experience

by erdnerd

We made reservations only to wait for 20 minutes for th staff to "set our table" We then went into the bar and were not served there for another 15 minutes. When we left, I called to speak to management. The guy, who refused to give his name, cursed & yelled at me and told me to go to a diner. After reading the reviews here, it seems to be a pattern. I contacted the Department of health to issue a complaint of the mold smell. This place needs new management, PERIOD.

• Pros: Can't think of ONE
• Cons: Way to many to describe

08/30/07

Disappointment

by tc0529

Disappointment, over priced, under-flavored, cold and if you are not happy with the food... Smells like Mold in the resturant.

DONT ASK FOR THE MANAGEMENT!!! YOU HAVE BEEN WARNED!!!!! DANGER HERE FOLKS>

• Pros: Close to my office - then again, I'll never go.
• Cons: Too many to list - moldy old restaurant with bad food.

03/11/07

Bad management makes for bad brunch

by katmt

Just a few suggestions for the bitter, little man who ruined my Sunday brunch. Mr. Tom, owner of the Shaker Inn, this one's for you:

1. When people want to eat brunch, they want more than scrambled eggs, old sausage, and frozen dinners found in the discount aisle at Price Chopper. Brunch is supposed to include breakfast food, not leftovers from the previous night's dinner catastrophes.

2. Waiters should be waiters, not bartenders, meat carvers, reservationists, and bus boys. This way, people might actually get their drink orders before they finish eating their meals.

3. Business owners should never yell at customers who are unsatisfied; in addition, they should never suggest that if customers aren't happy with their meals, they should go to IHOP. Especially when even McDonald's would be a step up from the business owner's restaurant.

4.If a restaurant insists on reservations, customers expect a certain quality of food. I don't need reservations at a diner, yet I'm much more satisfied when I leave one.

5. Finally, heaving phone books at customers while daring them to find a better deal, of which there are many, is a no-no.

• Pros: it's better than eating garbage?
• Cons: too many to list

03/11/07

Over-priced scrambled eggs with belligerence on the side.

by kme1734

We had dinner here before- can't complain. Went for Sunday Brunch Buffet $17.99: incredibly disappointing. Not what was advertised. Reservations were required. Why? The restaurantwas practically empty! Of course they sat all four parties together in the corner. Our waiter was doing 5 jobs. Took over 10 minutes to get drinks. Where?s the buffet? As far away from us as you can get. 4 hot breakfast items: scrambled eggs, sausage, home fries, French toast. 4 hot lunch items: frozen lasagna, Swedish meatballs, salmon with cheez wiz, sauteed vegetables. Jarred fruit, store bought danish, bag salad- one dressing. Carving station: salty turkey, ham, or roast beef(?). Long wait for cold slivers of meat. Basket of store bought dinner rolls (leftovers from last nite?) Refills? came after done eating. Bill-$75.17 for 3 people! mimosas-not included ($15.75). Asked to see manager to express disappoinment. He appeared annoyed and belligerent from the start. We told him we ate many brunches (even in NYC) for less money, including drinks. He slammed a phone book down, challenged us to find another buffet with free drinks. He got violently angry, ?Why don?t you just pay your bill and agree never to do business together again!? he also told us to go to IHOP. We were dumbfounded. We asked his name. ?I don't need to give you my name.? !!!??? He finally said Tom. Last name? ?That?s all you need to know.? We paid our bill, told our server ?see Tom? for his tip and left never to return. We are looking forward to going to IHOP next Sunday!

• Pros: parking
• Cons: musak, not enough waitstaff, angry manager

Garlic, maple, and ginger-soy are just a few of the flavors found in this converted Shaker farmhouse.

by Contributor

The Scene
Old and new coexist gracefully here, where American-fusion cuisine is served in an old Shaker farmhouse. (Albany, don't forget, was once a hotbed of Shaker activity.) Beware of the porch seating, however, which can land you in service Siberia if the other rooms are busy.

The Food
Owner Tom Wallace is not afraid of bold flavor combinations. Examples of his creativity include Vermont duck with cracked black pepper and a maple sherry glaze or pan-seared salmon filet with black sesame seeds and ginger-soy dipping sauce. Garlic lovers should start with the escargot and black bean ragout, made with fermented beans and fresh tomato.

Dish to Die For
"People love it or hate it," says Wallace of his swordfish tapenade, topped with grilled-tomato coulis and a puree of olives, capers, and anchovies.